The whole beef tenderloin is frequently used as a roast. It is either barded with fat and roasted or trimmed carefully of fat, brushed well with oil and butter, and basted frequently during roasting. While it is considered an elegant roast for important occasions, an eye of the rib roast or a shell roast has more flavor and makes just as handsome a presentation.

This beef roast and the eye of the rib, which are usually thin, without bone, and with little fat, cook better at high temperatures, such as 400°F to 450°F (205°C to 235°C). An average beef fillet takes about 35 minutes to reach the very rare state, which is what it should be. An eye of the rib may take slightly longer because of its greater thickness, but surely not more than 50 minutes.

Test with a meat thermometer for an inner temperature of 120°F to 125°F (50°C to 52°C) for rare and 140°F (60°C) for medium rare. Salt the roast about 10 minutes before removing from the oven. Allow to stand 10 to 15 minutes before carving.